Halwa

Ingredients:

Wheat flour                        -              2 cups

Jaggery                                 -              2 cups

Caradamom / Elaichi       -              1 tea spoon (finely powdered)

Cashew  nuts/ Kaaju       -              fried in ghee (optional)

Pure buffalo Ghee                                                         

Water                                  

Method:

Take wheat flour and mix water into it till we get a thin paste.

Mix it properly without any lumps. Keep this tawa aside.

Now, take another vessel and add grated jaggery to it along with some water.

Put this vessel on a low flame and stir till the jaggery gets dissolved completely. At this stage, add the elaichi powder to it and keep stirring. Turn off the flame when you notice that the caramel is about to form.

Take the tawa with the wheat paste (a very thin consistency required ). Put it on a very low flame and stir for about a minute. Now, gradually add our half-done jaggery caramel to this mixture and keep stirring.

Making halwa is a very tedious process and requires lot of stirring, but believe me, it’s worth it J.

Now up the flame a little bit, (very low to low) and keep stirring.

Take 2 minute breaks, come back and keep stirring. More and more stirring is required ( no lumps must be formed ).

Just keep stirring until the mixture gets thick and is very sticky to handle. Now, add some ghee (about 1 table spoon) and keep stirring. After 4-5 minutes , you need to another tablespoon of ghee. Repeat this(adding ghee and stirring ) for about 4-5 times. When you see that halwa is done, immediately take it off the flame and shift the contents to a storage container.

Note: You should only close the lid of this container when the halwa completely cools down. This halwa can be stored for about 1 week. 

 

Stop counting calories for a change and enjoy this mouth-watering, utterly delicious halwa :)

Am enjoying mine, mmmmm!!...